Simply Healthy Spaghetti

Easy, healthy spaghetti that tastes like a million bucks. I’m not sure what that tastes like, but you’ll never buy another jar of spaghetti sauce again after making this. All you need are a few simple ingredients to make this well-balanced meal.

I wasn’t allowed to eat spaghetti in the living room as a kid. To be fair, my mom had good reasoning. I can distinctly remember crossing the linoleum kitchen floor into the carpeted threshold only to see a mound of noodles slide off my Little Mermaid plate. To make matters worse, it happened more than once.

When I told Jackson about my luck with spaghetti he showed the utmost empathy. As someone who, to this day, takes his shirt off before eating spaghetti, he understood. Spaghetti is messy, but it’s so delightful we do what we gotta do to eat it.

It’s no secret spaghetti isn’t the healthiest food in the world, but this recipe is guilt free. With whole wheat pasta and no secret ingredients in the sauce, your body will thank you after eating this healthy plate.

Fill half of the pot with water and bring it to a boil. Add the whole wheat pasta. I like to break the noodles in half as I’m adding them so they’re a little easier to eat—and less messy. You can reduce the heat if it gets too crazy. Just cook them until they’re tender.

In one of the pans, brown the ground turkey and mushrooms. In the other pan, pour some oil and put as much kale in it as you can. It can be a little tricky trying to keep the kale from burning and simultaneously making sure all the turkey gets cooked, but even if you spill, which I did a lot, you can easily clean it up later. Once the turkey is all cooked, add the diced tomatoes and sprinkle in the spices. You can use equal amounts of the seasonings, but feel free to be a little more generous with the Italian, oregano, and basil to get that classic spaghetti flavor. Be sure to add some garlic salt and pepper to the kale to give it some flavor. If you up for it, try adding some lemon juice.

Ingredients

Whole wheat pasta

Ground turkey

Mushrooms, sliced

2 cans of diced tomatoes

Kale

Olive oil

Garlic salt

Onion powder

Pepper

Oregano

Basil

Parsley

Italian Seasonings

Directions

Bring a half-filled pot of water to a boil and add the pasta. Cook until tender.

In a pan, brown the meat and mushrooms together.

In the other pan, add some oil and fill the pan with as much kale as you can. It will shrink.

Once the meat is cooked, add the tomatoes. Sprinkle in the seasonings and be a little more generous with the oregano, basil, and Italian seasonings for that classic spaghetti taste.

Season the kale with garlic salt and pepper. Once it’s all sauted it’s ready to go.

Dish up and sprinkle some freshly grated Parmesan for a little extra something. Serves 4-6.

It sure is nice to eat spaghetti on a regular basis again—at the kitchen table of course.